Vegetable Soup
Vegetable Soup is savory, hearty and filling comfort food. At around 100 calories a bowl, it's good for you, too! Customize with your favorite vegetables.
Servings: 6 servings
Ingredients
- Olive oil
- 1 Small onion diced (about 1 cup)
- 1 cup Sliced carrots
- 1 cup Chopped celery
- 3 Garlic cloves minced
- 1 tablespoon Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 Bay leaves
- ¼ teaspoon Dried thyme
- 1 cup Frozen or fresh corn
- 1 cup Frozen or fresh green beans bite-sized pieces
- 1 cup Diced zucchini
- 15 ounce Can diced tomatoes with the juices
- 8 cups Chicken broth can substitute vegetable broth
- Salt and pepper to taste
- ½ cup Fresh minced parsley
Instructions
- Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
- Add minced garlic, tomato paste, basil, oregano, thyme, bay leaves to the pot and cook for a couple of minutes, stirring often. Then add corn, green beans and zucchini. Continue to cook and stir for about 2 minutes. Season with a pinch of salt and pepper.
- Pour in undrained tomatoes and chicken or vegetable broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in fresh minced parsley.
- Serve hot, with grated parmesan cheese and some crusty bread for dipping.
Notes
Slow Cooker Vegetable Soup - Stir everything together in the pot and cook on high for 3-4 hours or low for 6-7 hours. If you have time, I recommend first sauteeing the carrots, onions, and celery in olive oil or butter for several minutes, then adding the spices, seasonings, garlic, and tomato paste and cooking for another couple of minutes before adding everything to the slow cooker.
Storage - Leftover vegetable soup should be stored in an airtight container in the refrigerator and will last 4-5 days. Reheat on the stove over medium-low heat.
Freezer - Let soup cool for 1-2 hours then pour into freezer bags. These will stay fresh in the freezer for up to 6 months. Make a double batch and freeze half for a quick dinner when you need it.
Nutrition
Calories: 108.66kcal | Carbohydrates: 17.42g | Protein: 4.31g | Fat: 3.76g | Saturated Fat: 0.55g | Sodium: 1304.49mg | Potassium: 732.04mg | Fiber: 3.69g | Sugar: 6.46g | Vitamin A: 4419.65IU | Vitamin C: 46.71mg | Calcium: 87.52mg | Iron: 2.54mg
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